Whenever I smell cinnamon it reminds me of the rice pudding mum used to make for us when we were little.
It was one of those things that took no time to make and yet filled our tummies with so much sweetness and comfort.
As winter approaches and the mornings and nights get chillier I am transported back to the sweet smelling rice pudding bubbling away on the stovetop. Sweet, warm and creamy with a sprinkling of extra cinnamon on top.
Now, I make it for my kids infused with cinnamon and cardamom which gives it a bit of natural sweetness and they think it’s one of THE best desserts.
Shhhh …don’t tell them it’s actually not so bad for them.
- 1 cup rice, rinsed and strained (I use basmati)
- 6 cups low fat milk*
- ½ cup sugar
- Splash of vanilla extract
- Cinnamon bark
- Cardamom pods, deseeded and crushed
- Ground cinnamon to sprinkle on top
- In a medium heavy based pot, place rice and enough hot water to cover rice and place on an extremely low heat
- Allow rice to absorb water and then add milk, vanilla, sugar, cinnamon bark and crushed cardamom, turn heat up a little and bring to the boil, giving it an occasional stir
- Reduce heat to low and allow to cook whilst again giving it an occasional stir, for about 25minutes or until rice is tender, not mushy
- Remove cinnamon bark and serve with a sprinkle of cinnamon and if you want to be a little bit more indulgent a drizzle of maple syrup or a sprinkle of brown sugar
If using a thicker type milk like almond or coconut you may need to add a little water if too thick
What’s your favourite comfort food?